Lagman is a Central Asian dish with Uzbek, Tajik and Dungan varieties, differing in minor variations. Laghman consists of meat and vegetable (main) part - waji or kaila and noodles. Waju (kaila) and noodles are prepared separately and then combined into a dish.
It is necessary
- For waji or kayla:
- 0.5 kg lamb
- 200 g vegetable oil
- 2 large potatoes
- 2 carrots
- 1 radish
- 1 beet
- 1 pod of sweet pepper
- 100 g cabbage
- 4 onions
- 4 tomatoes
- 1 head of garlic
- cilantro greens
- ½ teaspoon ground black pepper
- ½ teaspoon of red ground pepper.
- For noodles:
- 0.5 kg flour
- 1 egg
- 150 ml of water
- ½ teaspoon salt
- ¼ teaspoon of baking soda
- vegetable oil for lubrication
Instructions
Step 1
Sift flour to make noodles.
Step 2
Beat the egg lightly, add it to the flour.
Step 3
Add salt, baking soda and water and knead the dough.
Step 4
Roll the dough into a ball, cover with a napkin and let sit for 1 hour.
Step 5
Then knead the dough and cut into small pieces.
Step 6
Roll out the pieces in a sausage shape, as thick as a pencil.
Step 7
To prevent the dough from sticking, grease the blanks with vegetable oil.
Step 8
Then take the workpiece by both ends and, hitting it with the middle on the table, stretch it.
Step 9
When the dough reaches 1 mm, fold it in half and hit and stretch again.
Repeat 2 more times.
Step 10
Boil the noodles prepared in this way in salted water until tender.
Step 11
Drain the broth, but do not discard. Then rinse the noodles in cold water 2-3 times and discard in a colander.
Step 12
To prepare waji or kaila, vegetables must be washed and dried well.
Step 13
Peel potatoes, carrots, radishes, onions and garlic.
Step 14
Chop potatoes, radish, tomatoes into small cubes.
Step 15
Cut the meat into the same cubes.
Step 16
Chop carrots, beets, cabbage into strips.
Step 17
Cut the onion and bell peppers into rings. Chop the garlic finely.
Step 18
Fry the meat in boiling oil until golden brown.
Step 19
Add onions, tomatoes and simmer for 4-5 minutes.
Step 20
Then add the rest of the vegetables and mix well.
21
Salt waja, add garlic and spices, pour 300 ml of broth in which the noodles were boiled and simmer over low heat for 30-40 minutes.
22
When serving, dip the noodles in hot water, transfer to deep bowls, add waja and sprinkle with finely chopped cilantro.
